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    <title>Quick hummus recipe</title>
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    Quick hummus recipe This recipe makes quick, tasty hummus, with no messing.
    It has been adapted from a number of different recipes that I have read over
    the years. Hummus is a delicious thick paste used heavily in Greek and
    Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta
    breads. Ingredients 1 can (400g) of chick peas (garbanzo beans) 175g of
    tahini 6 sundried tomatoes Half a red pepper A pinch of cayenne pepper 1
    clove of garlic A dash of olive oil Instructions Remove the skin from the
    garlic, and chop coarsely Remove all the seeds and stalk from the pepper,
    and chop coarsely Add all the ingredients into a food processor Process all
    the ingredients into a paste. If you want a coarse "chunky" hummus, process
    it for a short time If you want a smooth hummus, process it for a longer
    time For a different flavour, you could try blending in a small measure of
    lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or
    spinach and feta cheese. Experiment and see what works for you. Storage
    Refrigerate the finished hummus in a sealed container. You should be able to
    use it for about a week after you've made it. If it starts to become fizzy,
    you should definitely discard it. Hummus is suitable for freezing; you
    should thaw it and use it within a couple of months.
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